The following is a list of notable culinary and prepared sauces used in cooking and food service.
Brown sauces include:
- Pepper sauces
- Mustard sauces
- Chile pepper-tinged sauces
Hot sauces include:
Sauces made of chopped fresh ingredients
Sauces in African cuisine include:
East Asian sauces
Southeast Asian sauces
Traditional sambal terasi
served on stone mortar with garlic and lime
Sauces in Caucasian cuisine (the Caucasus region) include:
Sauces in Middle Eastern cuisine include:
Sauces in South American cuisine include:
Sauces in Argentine cuisine include:
Sauces in the cuisine of Barbados include:
Sauces in Belgian cuisine include:
- "Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose
- Brasil sauce – mayonnaise with pureed pineapple, tomato and spices
- Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli.
- Zigeuner sauce – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Sauces in Bolivian cuisine include:
Sauces in Canadian cuisine include:
In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces in French cuisine. They are:
Additional sauces of French origin include:
Sauces in Georgian cuisine include:
Sauces in German cuisine include:
Sauces in Greek cuisine include:
Sauces in Indonesian cuisine include:
Sauces in Iranian cuisine include:
Sauces in Italian cuisine include:
Sauces in Japanese cuisine include:
Sauces in Korean cuisine include:
Sauces in Libyan cuisine include:
Sauces in Malaysian cuisine include:
Sauces in Mexican cuisine include:
Sauces in Dutch cuisine include:
Sauces in Philippine cuisine include:
- Bagoong 
- Banana ketchup
- Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
- Liver sauce – used primarily as a dipping sauce for lechon or whole roasted pig. Flavour is savoury, sweet and piquant, vaguely reminiscent of British style brown sauces but with a coarser texture.
Sauces in Portuguese cuisine include:
Sauces in Romanian cuisine include:
Sauces in Russian cuisine include:
Sauces in Spanish cuisine include:
Sauces used in the cuisine of the Canary Islands include:
Sauces in Catalan cuisine include:
Sauces in Swiss cuisine include:
Sauces in Thai cuisine include:
Sauces in British cuisine include:
Sauces in the cuisine of the United States include:
Sauces in Puerto Rican cuisine include:
- ^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0.
- ^ Schlesinger, Fay (November 3, 2009). "It's out after 170 years, the secret of Worcestershire Sauce... found in a skip". Daily Mail. Retrieved September 16, 2012.
- ^ Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. Retrieved June 15, 2017.
- ^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
- ^ Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0-688-10229-8.
- ^ Prosper Montagné (1961). Charlotte Snyder Turgeon & Nina Froud, eds. Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN 0-517-50333-6. Retrieved April 16, 2012.
- ^ Louisette Bertholle; Julia Child; Simone Beck (2011). Mastering the Art of French Cooking. 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4.
- ^ "Béchamel definition". Merriam-Webster.
- ^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
- ^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
- ^ D&L Archived August 19, 2014, at the Wayback Machine., La William
- ^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
- ^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
- ^ Jung, Soon Teck & Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Archived from the original on December 23, 2007. Retrieved January 7, 2008.
- ^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
- ^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. p. 29. ISBN 978-0-19-530796-2. Retrieved March 14, 2012.
- ^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
- ^ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved May 21, 2012.
- ^ Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. 270. ISBN 978-0-89732-372-7.
- ^ "Definition of mujdei" (in Romanian). DEX online.
- ^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
- ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved May 20, 2009.
- ^ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.
- ^ Burke, Virginia (2005). Eat Caribbean. Simon & Schuster UK Ltd. p. 106. ISBN 0-7432-5948-3. Retrieved April 18, 2012.
- ^ Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5
||Wikimedia Commons has media related to Sauces.